Our final Supper Club for 2015 was a sumptuous seven course feast for our guests, celebrating the start of the Festive Season and the Christmas break for our Birmingham based Cookery School.
Resident Chef, Chris Hughes, designed a tempting menu for the diners to enjoy and one that really show cased his wonderful talent of creating delectable dishes.
The evening started with guests being welcomed into our private dining room to enjoy the Chef’s cocktail, a “Christmas Gin Fizz’. A cocktail made with a wonderful spiced sugar syrup and Jayne’s homemade Sloe Gin, guaranteed to make everyone feel at ease and slip into the Christmas spirit!
Chris then welcomed the Supper Club into our cookery school Kitchen where the first course of ‘Wild Salmon – Kitchen Cure, Smoked belly, Beetroot & Juniper, Horseradish’ was served to our Birmingham diners. The flavours of Beetroot and Horseradish presented themselves in the form of Beetroot Macaroons with a Horseradish Cream, a delightful mouthful of both sweet and savoury. We gave everyone the chance to pipe and fill their own too, with mixed results! Moreish mouthfuls of Salmon Belly and cured Salmon accompanied a short demonstration of filleting a Sea Bass, a dish to appear further along the evening.
With the Cookery School team in full flow in the Kitchen preparing the next dishes, diners took their seats in the cosy, warm and welcoming dining room and the wine pairing for the evening commenced.
Beautifully presented dishes followed one after another throughout the Supper Club, starting with a dish of Jerusalem Artichoke, pulled Pheasant and Penny Bun. Adorned with Nasturtiums from our own gardens and parsnip crisps the bar was set high for our feast!
A dish of ‘Line caught Bass, Masala spices, Lentil Daal, Pickled Carrots’ was followed by ‘Rump of Venison, Winter Squash, Pearly Barley with Brussel Sprouts and Pancetta Risotto and all were welcomed and enjoyed by the diners. These beautiful savoury dishes were then followed by our cheese course. A simple Stichelton Cheese Tart with Port soaked raisins was to fit the bill. A base of crispy shortcrust pastry and the dish was like a superb cheese and biscuits!
With the Supper nearing the end, a palate cleanser was served. A fresh Clementine Jelly topped with a Star Anise & Cinnamon Sugar and Pomegranate Granita, such pretty colours together in a dish! The final course of our Christmas Supper Club was our Chocolate & Sour Cherry Trifle with Malted Milk Parfait and a White Russian. Rich and delicious, a superb end to a Christmas feast.
Our Supper Clubs continue in 2016 with another Butchery Masterclass with Roger Brown Butchers of Harborne on January 22nd.
Thank you to all that have visited our Cookery School and Supper Clubs throughout the year, we look forward to welcoming you back very soon.